This one-pan Marry Me Chickpeas recipe takes just 30 minutes and is full of cozy, creamy flavor. Made with coconut milk, sun-dried tomatoes, and warming spices, it’s the kind of easy, healthy dinner I make on repeat—especially on busy weeknights when I want something comforting and homemade without the fuss.
Ingredients
- Garlic – Don’t skimp here! Freshly minced garlic makes the whole kitchen smell amazing and adds that deep, savory flavor I love.
- Sun-dried tomatoes – These are a must for me. They bring a little sweet, a little tangy, and a ton of richness.
- Oregano, chili flakes, and paprika – This combo gives just the right kick of warmth without being too spicy. It’s cozy and bold, all in one.
- Sweet onion – I dice it super small so it kind of disappears into the sauce but still adds that gentle sweetness. You can also use shallot.
- Chickpeas – These soak up all the flavors like little sponges. You can also use white beans instead, or mix it up with both!
- Tomato paste – Just a spoonful adds color and richness. I’m obsessed with the Italian kind in a tube—it lasts forever and has great depth.
- Coconut cream – This is where the magic happens. It makes the sauce super creamy and rich.
- Baby spinach – I toss this in at the end for a pop of color and extra veggies. It wilts in seconds.
- Fresh basil – A little goes a long way, excellent for herbal notes.
- Grated parmesan – Totally optional, but if you’re not dairy-free, it gives the dish that salty, cheesy boost. I sprinkle it on top just before serving.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Marry Me Chickpeas
- Sauté the onion: Heat olive oil in a skillet over medium-high heat. Add onion and cook for 2 minutes.
- Add garlic: Stir in the garlic and cook 1 minute until fragrant.
- Build the flavor: Add tomato paste, oregano, chili flakes, paprika, sun-dried tomatoes, salt, and pepper. Cook until the tomato paste deepens in color, about 2 minutes.
- Add chickpeas and liquids: Pour in chickpeas, vegetable broth, and coconut cream. Stir and bring to a gentle boil.
- Simmer: Reduce heat and simmer for 15 minutes until slightly thickened. The sauce will continue to thicken as it cools.
- Finish with greens: Stir in baby spinach and fresh basil.
- Serve: Top with parmesan and serve over rice, quinoa, or baked sweet potatoes.
Tips
- Add lemon juice – A splash at the end adds a nice zing.
- Don’t rush the simmer – Letting it reduce gives better flavor.
- Make it spicy – Add more chili flakes or a dash of hot sauce.
- Add protein – Stir in cooked chicken or tofu to make it heartier.
- Go vegan – Skip the parmesan or use a dairy-free option.
- Chop sun-dried tomatoes small – This helps them melt into the sauce.
- Serve it over anything – It works over pasta, couscous, or toast.
- Double it – Great for meal prep or to freeze for later.
- Taste and season – Always adjust salt and pepper to your preference.
What To Serve With Marry Me Chickpeas
I love this served with something simple to soak up that creamy sauce:
- Toasted flatbread or naan
- Cauliflower rice, lime cilantro rice
- Baked sweet potatoes
- Crusty bread
- Quinoa
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for 3–4 days.
- To Freeze. Let it cool completely, then freeze for up to 2 months.
- To Make Ahead. Prep the garlic, onion, and sun-dried tomatoes in advance.
- To Reheat. Warm on the stovetop with a splash of broth or in the microwave.
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Recipe Card
Marry Me Chickpeas with Coconut Milk
Marry Me Chickpeas with Coconut Milk is a creamy, one-pan chickpea recipe packed with garlic, spinach, and sun-dried tomatoes—ready in 25 minutes.
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INGREDIENTS
- 1 tablespoon olive oil, or avocado oil
- 5 teaspoon garlic, minced
- ½ cup sundried tomatoes, cut smaller
- ½ teaspoon oregano
- ½ teaspoon red chili pepper flakes
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sweet white onion, diced
- ½ teaspoon paprika
- 1 15 ounce can chickpeas, rinsed and drained
- 1 cup vegetable broth
- 1 13.5 ounce can coconut cream, (coconut milk)
- 1 tablespoon tomato paste, I like Italian*
- 2 cups baby spinach, cut into ribbons
- 4-5 basil leaves, cut into ribbons
- grated parmesan for serving
INSTRUCTIONS
- Sauté the onion: Heat olive oil in a skillet over medium-high heat. Add onion and cook for 2 minutes.1 tablespoon olive oil, ½ cup sweet white onion
- Add garlic: Stir in the garlic and cook 1 minute until fragrant.5 teaspoon garlic
- Build the flavor: Add tomato paste, oregano, chili flakes, paprika, sun-dried tomatoes, salt, and pepper. Cook until the tomato paste deepens in color, about 2 minutes.½ cup sundried tomatoes, ½ teaspoon oregano, ½ teaspoon red chili pepper flakes, ¼ teaspoon black pepper, ½ teaspoon paprika, 1 tablespoon tomato paste, 1 teaspoon salt
- Add chickpeas and liquids: Pour in chickpeas, vegetable broth, and coconut cream. Stir and bring to a gentle boil.1 cup vegetable broth, 1 13.5 ounce can coconut cream, 1 15 ounce can chickpeas
- Simmer: Reduce heat and simmer for 15 minutes until slightly thickened. The sauce will continue to thicken as it cools.
- Finish with greens: Stir in baby spinach and fresh basil.2 cups baby spinach, 4-5 basil leaves
- Serve: Top with parmesan and serve over rice, quinoa, or baked sweet potatoes.grated parmesan for serving
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 138kcalCarbohydrates: 20gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 827mgPotassium: 590mgFiber: 6gSugar: 4gVitamin A: 1350IUVitamin C: 8mgCalcium: 118mgIron: 5mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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